Sheet pan dinners have really taken off in recent months and that is not really surprising when you think about it. Everything cooked on one pan at the same time. What's not to like about that!
They are especially popular for the smaller family, like mine. There are only two of us and if I can throw everything onto a baking sheet and cook it all together, that's a real bonus.
The key to their success is making sure that everything is cut approximately the same size so that they cook in roughly the same time. Take note that harder vegetables usually take a lot longer than softer ones.
Interestingly enough, although you might think that broccoli or cauliflower would cook faster than potatoes . . . they don't! In fact you will find that in roasting them like this, you get a crispy tender finish. If that is not something you really like, then I would blanch them first.
The potatoes are perfectly cooked through with just a hint of caramelize edges . . .
The chicken breasts are perfectly cooked through so that they are not over done, or underdone. They end up done just right . . . tender and moist.
The mix of spices and herbs that you sprinkle over top, compliment everything, so each article although cooked the same and in the same time, come out tasting really nice. I think its the cheese. Cheese automatically makes everything better in my books! I know . . . I am such a glutton!
*Sheetpan Chicken Dinner*Serves 2Printable Recipe
Quick easy and delicious. Perfect for nights when you are feeling uninspired but want somethiing tasty for the table.
2 boneless skinless chicken breasts (I use free range, organic corn fed)1/2 head of cauliflower or a medium broccoli crown4 medium red skinned potatoes60ml olive oil2 tsp fine sea salt2 tsp coarse black pepper1 tsp garlic powder2 tsp onion powder1 tsp sweet paprika60g grated Parmesan Cheese
Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking sheet with foil and lightly spray with baking spray. Mix together the salt, pepper, garlic and onion powders, and paprika.
Place the two pieces of chicken in the middle of the pan. Drizzle with 1/2 TBS of the oil, and 1/3 of th spice mixture. Cut the potatoes and vegetables into small chunks. Put ito a bowl and toss together with the remaining oil and spice mixture. Spread onto the baking sheet around the chicken. Sprinkle the Parmesan cheese over all.
Roast in the preheated oven for 20 to 25 minutes until the potatoes and vegetables are tender and the chicken juices run clear.
Variations - You can use sweet potatoes cut into chunks instead of the red potatoes, or a mix of both. Use Cauliflower, baby carrots, sliced butternut squash or pumpkin for the vegetables. Or even a mixture. All are very good. (Today I used half a Romanesco Cauliflower)
I really struggle with getting the lighting right this time of year when the days are getting shorter. I like to use natural light if I can and that means with the shorter days I need to do my cooking and photography much earlier in the day. Does anyone else struggle with this? What is your solution? I don't like using artificial light if I can get away without it.
In any case this is really tasty. I appreciate the simple prep and easy clean up. It makes for a truly faff-free dinner for two. Bon Appetit!
Note - you could certainly cook this for more people by using more than one baking sheet and doubling the quantities.